WARM WAX BEAN SALAD WITH ROASTED TOMATOES AND SUN-DRIED TOMATO DRESSING
Provided by Trisha Yearwood
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the sun-dried tomato dressing: Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt and pepper in a blender and puree until smooth. With the blender running, slowly drizzle in the oil until well combined.
- For the salad: Preheat the oven to 425 degrees F. Bring a large pot of water to a boil with a little salt.
- Toss the tomatoes and red onions with the olive oil and some salt and pepper in a bowl. Put the mixture on a parchment-lined baking sheet and roast for 20 minutes.
- Meanwhile, add the beans to the boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.
- Remove the tomatoes and onions from the oven after 20 minutes, add the beans and toss. Roast for another 5 to 10 minutes.
- Transfer the bean mixture to a serving bowl and toss with some of the sun-dried tomato dressing.
WAX-BEAN SALAD WITH CHORIZO
This quick summer salad combines cooked wax beans with crisp slices of chorizo sausage. Cooking the beans in the chorizo drippings imparts a rich, smoky flavor to the dish. Try using a few slices of bacon, chopped, in place of chorizo.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium-high. Add chorizo and cook, stirring occasionally, until browned and crisp, 2 minutes. With a slotted spoon, transfer chorizo to a plate.
- Add shallot to skillet and cook, stirring, until it begins to brown, 2 minutes. Add beans and 1/4 cup water. Reduce heat to medium, cover, and cook until water evaporates and beans are crisp-tender, about 6 minutes. Return chorizo to skillet and stir in vinegar and parsley. Season with salt and pepper.
Nutrition Facts : Calories 178 g, Fat 12 g, Fiber 2 g, Protein 8 g
WARM CHORIZO & CHICKPEA SALAD
Full of bold flavours like chorizo, dried tomatoes and red onion, this salad is bulked out with chickpeas to give 3 of your 5 a day
Provided by Chelsie Collins
Categories Dinner, Lunch, Starter, Supper
Time 25m
Number Of Ingredients 7
Steps:
- In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.
- Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas and tomatoes, warming through.
- Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.
Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium
WARM CHICKPEA, CHORIZO & PEPPER SALAD
A rough-and-ready salad bursting with Mediterranean flavours - great as a starter or main
Provided by John Torode
Categories Dinner, Vegetable
Time 15m
Number Of Ingredients 6
Steps:
- Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.
- Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything's juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.
Nutrition Facts : Calories 629 calories, Fat 45 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 3.61 milligram of sodium
GARLICKY BEAN SALAD WITH CHORIZO
Re-create a taste of Spain in your garden with this tapas style salad, perfect for nibbling on in the sun
Provided by Good Food team
Categories Buffet, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Rinse and drain the beans, then pat dry with kitchen paper. Mix the onion with the vinegar and leave for 5 mins to soak. Mix the mushrooms and parsley into the beans, then add the onions and vinegar, oil and seasoning, then mix well.
- Arrange overlapping slices of chorizo over two plates and spoon the salad in the centre. Serve with crusty bread.
Nutrition Facts : Calories 449 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 2.05 milligram of sodium
BROAD BEAN, PEA & ORZO SALAD
Serve rice-like pasta grains with peas and beans, basil and a soured cream and Parmesan dressing
Provided by Good Food team
Categories Lunch, Side dish
Time 18m
Number Of Ingredients 7
Steps:
- Cook pasta following pack instructions, then drain and rinse under cold running water. Drain again. Cook the peas and beans in another pan of boiling water for 3 mins, before draining and cooling. Peel the beans, if you have time, and stir the vegetables through the pasta.
- Mix the soured cream, lemon juice and Parmesan, and season. Mix through the pasta then, just before serving, scatter with the lemon zest and basil.
Nutrition Facts : Calories 334 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.1 milligram of sodium
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